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Categories:
lamb salt garlic mustard fresh thyme fresh rosemary extra-virgin olive oil onions carrots stalks celery new potatoes flour unsalted butter red wine beef stock
Viewed: 58 - Published at: 9 years agoIngredients
- 1 6- to 7-pound leg of lamb, trimmed
- Coarse salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 2 tablespoons plus 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
- 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
- 2 tablespoons extra-virgin olive oil
- 2 onions, peeled and quartered
- 4 carrots, peeled
- 4 stalks celery
- 6 new potatoes, halved if large
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1/2 cup dry red wine
- 1 cup homemade or low-sodium store-bought beef stock
Method
- Preheat the oven to 500F.
- Season the lamb with salt and pepper.
- Make 1-inch slits all over; place a sliver of garlic in each.
- Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
- Rub the oil over the bottom of a roasting pan; cover with herb bunches.
- Place the lamb on top.
- Roast 20 minutes; reduce heat to 375F.
- Add the onions, carrots, celery, and potatoes; season with salt and pepper.
- Roast until a meat thermometer inserted near center, avoiding bone, reads 140F, about 70 minutes.
- Transfer the lamb and vegetables to a platter; let rest 20 minutes.
- Meanwhile, make the sauce: Knead the flour and butter together.
- Pour off the fat; place the pan over medium heat.
- Add the wine; reduce by half.
- Add the remaining mustard and stock.
- Stir; reduce slightly.
- Strain into a saucepan; simmer.
- Add the butter mixture in small pieces, whisking constantly.
- Remove from heat; season with salt and pepper.
- Garnish with herbs.
